Creamy Crockpot Chicken And Vegetables Recipes

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CROCK POT CREAMY CHICKEN AND VEGETABLES



Crock Pot Creamy Chicken and Vegetables image

This Crock Pot Creamy Chicken and Vegetables recipe is the perfect one-pot family dinner meal!

Provided by Cris

Categories     Main

Time 7h10m

Number Of Ingredients 8

5 boneless (skinless chicken thighs)
2.5 lbs new redskin potatoes or Yukon Gold potatoes (cut into bite sized)
salt and pepper to taste
10 oz pkg frozen carrots (thawed)
1/2 cup green onions (thinly sliced)
1 bunch asparagus (trimmed and cut into thirds)
29 oz cream of mushroom soup ((2 - 10.5 oz cans))
1/2 cup milk

Steps:

  • Put your chicken in your 6 t crock pot (we used this one) and top with your potatoes
  • Sprinkle with salt and pepper
  • Pour in your carrots and green onions, mix gently
  • Put your asparagus on top
  • Salt and pepper again, if needed
  • Use a whisk to mix together your soup and milk in a separate bowl
  • Pour over everything
  • Cover and cook on low for 7-8 hours

SLOW-ROASTED CHICKEN WITH VEGETABLES



Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

  • Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

CREAMY COUNTRY CHICKEN WITH VEGETABLES



Creamy Country Chicken with Vegetables image

This slow cooker recipe delivers maximum flavor with minimum effort. Serve with fresh baked biscuits.

Provided by McCormick

Categories     Entrees,

Yield 8

Number Of Ingredients 10

4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved
3 cups cubed potatoes (about 1 pound)
3 cups baby carrots (about 1 pound)
1 medium onion, coarsely chopped
2 packages McCormick® Chicken Gravy Mix
1 cup water
1 tsp Lawry's® Seasoned Salt
1 tsp McCormick® Thyme Leaves
1/4 tsp McCormick® Poultry Seasoning
1 cup sour cream

Steps:

  • Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly.
  • Mix Gravy Mixes, water, seasoned salt, thyme and poultry seasoning in small bowl. Pour mixture over chicken and vegetables. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
  • Place chicken and vegetables in serving dish. Stir sour cream into drippings in slow cooker with wire whisk. Pour over chicken and vegetables.

Nutrition Facts : Calories 304 Calories

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CROCK POT CHICKEN AND VEGETABLES



Crock Pot Chicken and Vegetables image

This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.

Provided by Karen..

Categories     Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh baby carrots
4 medium white potatoes or 4 medium red potatoes, cut into quarters
1/2 onion, chopped
6 boneless skinless chicken breast halves
1/2 bell pepper, any color chopped
1 (10 1/2 ounce) can cream of mushroom soup, not diluted
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 teaspoon paprika

Steps:

  • Place carrots, potatoes, onion, chicken and pepper in crock in order.
  • Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
  • Cover and cook on low for 8 hours.

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